Chocolate Truffles with Chile Mocha

Chocolate truffles with sugar, sesame seed, and chili flake coating

Print Recipe

5 from 12 votes

Chocolate Truffles with Chile Mocha

Yields about 30 1" truffles

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 93kcal

Author: Sarah Trenalone

Ingredients

1 cup heavy cream OR coconut cream* (see recipe notes)
12 ounces bittersweet chocolate chips
1 teaspoon red chile flakes
⅛ teaspoon cayenne (use more or slightly less depending on desired level of heat)
1 ½ ounces coffee liqueur
To coat truffles: cocoa powder, sugar, sesame seeds, red chile flakes

Instructions

Bring cream to a boil and immediately remove from heat. Add chocolate, and stir until creamy. Add chile flakes, cayenne, and coffee liqueur.
Set chocolate ganache in the fridge to set for at least an hour.
Using a melon baller or spoon, roll out small 1" balls of chocolate. Use the tips of your fingers to roll truffles and smooth out any bumps.
Roll truffles in coating of choice. If using unsweetened cocoa powder to dust, mix with sugar before coating.
Store truffles in the fridge, and keep cool while serving to avoid melting.
Refrigerate:
Store truffles in the fridge for up to 2 weeks.
Freeze:
Store in an air-tight container for up to 3 months.

Notes

*For coconut cream: If you can't find coconut cream, put 2 cans of full fat coconut milk in the fridge overnight, and then scoop the hardened cream off the top.

Nutrition information is based on 1 truffle, and does not include optional ingredients.

Nutrition